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Antioxidant activities of tamarind (Tamarindus Indica ) seed coat extracts using in vitro and in vivo models.

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Relation http://ir.cftri.com/11640/
http://doi.org/10.1007/s13197-013-1210-9
 
Title Antioxidant activities of tamarind (Tamarindus Indica ) seed
coat extracts using in vitro and in vivo models.
 
Creator Sandesh, V.
Velu, V.
Singh, R. P.
 
Subject 30 Spices/Condiments
32 Antioxidants
 
Description Tamarindus indica seed coat was extracted with
methanol, acetone and water and screened for DPPH radical
scavenging activities. Methanol extract showed higher activity
than other extracts. Treatment of albino rats (Wistar strain)
with CCl4 at 1.25 mL/kg of bodyweight decreased superoxide
dismutase (55 %), catalase (73 %) and peroxidase (78 %),
while lipid peroxidation increased nearly 2.5 fold in liver.
Pretreatment of rats with methanol extract of T. Indica seed
coat (TSCE) at 50 mg/kg (as tannic acid equivalents) followed
by CCl4 treatment, caused restoration of superoxide dismutase,
catalase and lipid peroxidation to values close to control
while peroxidase was restored to 67 % of the control.
Histopathological studies of liver of different groups supported
the protective effects of TSCE by restoring the hepatic
architecture. These studies could be further extended to exploit
its possible application for the preservation of food
products as well as a health supplement and neutraceutical.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11640/1/JOURNAL%20OF%20FOOD%20SCIENCE%20AND%20TECHNOLOGY_2014_3.pdf
Sandesh, V. and Velu, V. and Singh, R. P. (2014) Antioxidant activities of tamarind (Tamarindus Indica ) seed coat extracts using in vitro and in vivo models. Journal of Food Science and Technology, 51 (9). pp. 1965-1973. ISSN 0022-1155